With a pale ruby-red and medium intensity, our Colección Pinot Noir has pronounced aromas of wild fruits, such as blackcurrant, raspberry with cassis and a touch of smoke from the French oak. In the mouth it is dry, with a medium-high level of acidity, and mature tannins.

Variety: Pinot Noir
Appellation: San Antonio Valley
Winemaker: Carolina França
Winemaker Consultant: Juan Carlos Faúndez
Bottled: At The Estate

Vineyards
Our Colección Pinot Noir comes from a vineyard located just 12 kilometers from the Pacific Ocean, in the Coastal Mountain Range. Pinot Noir and white varieties from this zone produce excellent results, due to a climate which is much cooler than in the other viticultural regions of the country. The soils in this area are a clay-loam mixture, with sand and small granite stones. Harvested by hand, the grapes are transported in bins of 10-12 kilograms in refrigerated trucks. This way we ensure that the bunches arrive healthy and intact to the winery, preserving the organoleptic characteristics of the grape.

Climate
Because of the proximity of the ocean, there is a large temperature fluctuation between day and night. It is a Mediterranean-style climate, with cold, rainy winters, and cool, dry summers. The average low temperature is approximately 6°C (43°F) during the winter season, with an average high temperature of 23°C (73°F) in the summer. The rain is concentrated principally in the winter, reaching an annual average of 350mm. Due to the closeness of the ocean, there is often fog throughout the morning, accompanied by cool ocean breezes. Due to the moderate climate, the slow maturation of the grapes allows them to develop a good level of acidity. The tannins mature more slowly here than in other valleys, giving the wine freshness and elegance.

Vinification
Our grapes are harvested by hand at the beginning of April. Aiming to extract both color and aroma, the grapes are de-stemmed and undergo a cold maceration for 4-6 days, at temperatures below 10°C (50°). Next, the grapes begin fermentation, which takes between 8-10 days, with selected yeasts, at temperatures between 24°-26°C (75°-79°F). Malolactic fermentation is done in French oak barrels, with 2-3 years of previous use, and lasts for five to six months. Finally, the wine is blended in stainless steel tanks, where it matures for 3-4 months before bottling.

Notes from the winemaker
With a pale ruby-red and medium intensity, our Colección Pinot Noir has pronounced aromas of wild fruits, such as blackcurrant, raspberry with cassis and a touch of smoke from the French oak. In the mouth it is dry, with a medium-high level of acidity, and mature tannins.